Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Dietary fat is scientifically recognized as a key stimulus for the release of cholecystokinin (CCK), a hormone that triggers gallbladder contraction and bile secretion. For individuals with a sluggish gallbladder (biliary dyskinesia), moderate fat intake can help promote regular gallbladder emptying, potentially reducing the risk of gallstone formation due to bile stasis. Several clinical guidelines suggest that very low-fat diets may actually worsen gallbladder function by reducing the stimulus for bile release. For those who have had their gallbladder removed (cholecystectomy), fat is not used to "treat" the absent organ, but rather, dietary fat intake is adjusted to individual tolerance. After removal, bile flows directly from the liver into the gut, and consuming moderate fat can help maintain normal digestive processes. Some people experience fat malabsorption or diarrhea after gallbladder removal, so fat intake may need to be moderated, but there is no evidence that avoiding fat altogether is beneficial. Thus, while fat itself is not a "treatment," its inclusion in the diet is scientifically supported to maintain normal bile flow and digestion in both scenarios. However, evidence supporting the use of high or supplemental fats specifically as a therapeutic intervention for gallbladder dysfunction or after removal is limited, so the evidence is moderate (rated 3).

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